2 lbs. pork tenderloin (1 package) 2 sprigs of fresh rosemary
1large shallot, finely chopped 1½ cups fresh blueberries
2 cups dry red wine 2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter 2 tsp. finely minced rosemary
Kosher salt Freshly cracked pepper
Agave nectar, 3-4 tbsp. (to taste)
Preheat oven to 425F.
In a large saute pan, heat olive oil over medium heat. Add 2 sprigs of rosemary and heat for one minute. Meanwhile, season pork with salt and pepper.
After the oil has taken on the flavor of the rosemary, remove the sprigs and add the pork, browning on all sides. When well browned, place the pork tenderloin onto a cookie cooling rack that fits inside of a cookie sheet lined with aluminum foil.
Cook the pork in the oven for 10-12 minutes. The pork should have an internal temperature of 145 degree. Remove loin from the oven and let rest (under a loose piece of aluminum foil) for 5 minutes.
In the same saute pan, add the chopped onion and gently cook until translucent. Season with salt and pepper to taste. Add the blue berries and the minced rosemary. Add wine, agave and reduce heat. Reduce wine until syrupy. Stir in the butter and let the sauce cool for a few minutes. Slice the pork on the bias and top with some blueberries and wine sauce.